Snicker bar cupcakes

A light chocolate sponge cupcake with caramel peanut butter filling and topped with a snicker bar inspired frosting – a fluffy frosting made from evaporated milk (inspired by the nougat in the snicker bars – although the frosting does not contain egg white but close enough for my liking) and a snicker bar ganache. You can use any chocolate cupcake or vanilla cupcake recipe for this frosting and filling. I have included my light chocolate cupcake recipe, which works well with the rich filling and frosting.

Cupcakes can generally be made ahead and freeze well without filling/frosting for one month. The filling and toppings can be made up to two days ahead and once assembled the cupcakes will keep in the fridge for four days. Serve cold from the fridge.

Mix cocoa and boiling water together and stir until smooth – set aside

Sift flour and baking powder together – set aside

Beat egg whites with an electric whisk until stiff – set aside

In a large mixing bowl beat egg yolks and sugar together until thick and fluffy (about 2 minutes) then add oil and vanilla and beat until combined

Add cocoa water and mix, then fold in flour and mix until just combined

Finally fold in egg whites with a metal spoon by first mixing in a large spoon of egg whites to loosen the mixture and then folding in the remaining egg whites in two batches (figure of eight action works well)

Spoon the mixture into the muffin cases and bake for 15 minutes or until a cake tester comes out clean

Once cool, use an inverted piping nozzle or melon spoon to make holes in the centre of the cupcake for the caramel peanut butter filling